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Light Gluten Free Sponge Cake

Name: Light Gluten Free Sponge Cake
Prep time: 45 min
Cook time: 30 min
Ingredients: For the dough:; 200 g Mix Pâtisserie; 200 g sugar; 6 eggs

1 hr 15 min

A light and fluffy sponge is the starting block for many delicious desserts. Nail the basics with this straightforward gluten free recipe.

Can you ever go wrong with a simple, sweet sponge cake? Not only is it delectable as is, but it can be dressed up in so many different ways you can never get bored of it. This three-ingredient recipe for gluten free sponge cake provides foolproof instructions for producing the perfect gluten free sponge. Play with the flavours by adding currants, cocoa or lemon zest to the batter. Or cut the sponge in half horizontally and slather with cream and strawberry jam to get a Victoria sponge. Or simply sprinkle with icing sugar.

Cook

Preparation

in 45 minutes

Cooking

in 30 minutes

Temperature

180 °C

Preheat the oven to 180°C (top and bottom heat setting) and grease a round cake tin (26 cm wide) and dust with flour - or line a baking tray with a sheet of baking paper.
In a bowl, beat eggs with sugar until a loose, creamy consistency forms.
Carefully fold in the sieved flour.
Spread the batter evenly in the cake tin or on the baking tray and cover with baking parchment.
Bake in the oven for approx. 30 minutes.

Ingredients

For the dough:

200

Mix Pâtisserie

200

sugar

eggs